Recipe for breaded chicken, egg noodles or turkey
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This classic chicken gravy (stuffing) is a great side dish served with roast or baked chicken, chicken or turkey.
If you decide to gather a whole chicken, make sure it’s safe to eat. Temperature – The center of the stuffing center should have a minimum temperature of 165 F (73.9 C) when cooking in the band. Let the chicken or chickens stand for 15 to 20 minutes before removing the stuffing. Tip: Never put an insect in the bird.
What you’ll need
1/4 to 1/2 cup onions (finely chopped) 1/2 cup celery (chopped) 1/3 cup butter 4 cups bread cubes 1/4 teaspoon black pepper 1/2 teaspoon salt 1/4 to 1/2 teaspoon. 1/2 teaspoon sage 1/2 teaspoon poultry seasoning (or to taste) 1/2 cup chicken broth (more or less if needed, see instructions) 2 large eggs
How to make it
Preheat oven to 325 F. Butter a shallow 2 1/2 to 3-quart baking dish. Heat butter in a large sauté pan over medium heat. Add onion and celery and cook, stirring, until onion is translucent and celery is slightly soft. In a large bowl, combine the onion and celery with the white bread cubes, freshly ground black pepper, salt, sage and poultry seasoning. Add the chicken broth until just moistened. Taste and adjust seasonings. Scramble the eggs into a small bowl and mix into the stuffing mix. Spoon the sauce into the prepared baking dish. Cover the baking dish tightly with foil. Bake in a preheated oven for about 35 minutes. Remove the foil and bake for a further 10-15 minutes.
Variations
Use with cereal crumbles with bread cubes. Nutritional guidelines (per serving) Calories 178 Total fat 14 g Saturated fat 8 g Saturated fat 5 g Cholesterol 178 mg Sodium 173 mg Carbohydrate 6 g Fiber 1 g Protein 7 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
